This method of rolling out pie dough, fitting it to the pie plate, crimping the edges, and blind baking the crust is one you can use with any pie dough recipe and for any pie recipe that requires a pre-baked or blind-baked pie crust.
This is a continuation of my sourdough pie crust tutorial, so the pie dough in the photos below is an all-butter pastry dough made with the addition of sourdough starter. But it behaves pretty much like any all-butter pie dough.
I have tried many different methods of blind baking pie crusts over the years and I’ve never run across one that is foolproof. I’ve dealt with so many slumped, shrunken, misshapen pie crusts!